Skip to Content

Make St. Joseph’s Day Pasta the Brooklyn Roots Way

Acclaimed chef Thomas Perone of Brooklyn Roots shares his recipe for St. Joseph's Day Pasta featuring marinated fish and robust aromatics.

St. Joseph's Day Pasta at Brooklyn Roots.

St. Joseph’s Day Pasta at Brooklyn Roots.

March 19th is St. Joseph's Day, which is Father's Day in Italy. Celebrating one of history's most recognized fathers requires food, of course.

The St. Joseph's Day table is adorned with foods that are associated with luck, including lemons and fava beans. Most common are foods with breadcrumbs, representing the work Joseph did as a carpenter. A no-no on the St. Joseph's Table is meat since the holiday falls during Lent.

The signature dish of this holiday is St. Joseph's Day Pasta, a variation of Pasta con Sarde that is heavy on breadcrumbs.

We asked our friend, Chef Thomas Joseph Perone of Brooklyn Roots to share his personal recipe, which is one worthy of this important holiday. And check out the video of Chef Thomas' preparation above.

St. Joseph's Day Pasta

St. Joseph's Day Pasta

Recipe by Thomas Joseph Perone
0.0 from 0 votes


Prep time


Cooking time




  • 1 cup 1 white wine

  • 1/2 cup 1/2 golden raisins

  • 1 tsp. 1 saffron

  • 4 oz. 4 sardines

  • 4 oz. 4 marinated anchovies

  • 1 tbs. 1 fennel pollen (+ 1 tsp.)

  • 1 tsp. 1 fennel seeds

  • fennel fronds for garnish

  • 1/2 cup 1/2 toasted pine nuts (+ more for garnish).

  • 1/2 cup 1/2 fennel brunoise (between a dice and a mince)

  • 1/4 cup 1/4 caramelized onions

  • 1/2 lb. 1/2 dried bucatini, prepared al dente.

  • 1 tsp. 1 Calabrian chili oil

  • Salt & pepper to taste.


  • Steep the raisins and saffron in the white wine overnight.
  • Marinate the anchovies and sardines in olive oil overnight.
  • Combine the fennel pollen with the breadcrumbs.
  • In a hot sauté pan, add the oil from the anchovies and sardines.
  • Add the anchovies and sardines.
  • Add the white wine / saffron marinade and the raisins.
  • Add the toasted pine nuts.
  • Add the fennel pollen (saving the additional 1 tsp.).
  • Add the fennel seeds.
  • Season with S&P. Toss.
  • Add the prepared bucatini. Toss.
  • Add the breadcrumbs and the additional fennel pollen.
  • Toss vigorously and plate.
  • Garnish with fennel fronds, additional pine nuts and a swirl of EVOO.

Did you make this recipe?

Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink

Like this recipe?

Follow @Appetitomagazine on Pinterest

Follow us on Facebook!

Follow us on Facebook

Already a user?Log in

Thanks for reading!

Register to continue

See all subscription options

Stay in touch

Sign up for our free newsletter

More from Appetito

How To Apply for the S. Pellegrino Young Chefs Academy Competition

Applications close this week for the prestigious culinary competition that has become a springboard for launching chef careers.

June 17, 2024

Exploring the Coastal Charms of Cesenatico in Emilia-Romagna

Our correspondent discovers Cesenatico, a gem on Emilia-Romagna's Adriatic coast that is rich in heritage, charm and cuisine.

June 17, 2024

Sunday Shop: Omega Juicers, House of Amao, Alice

Morgan Hines seeks out the best in not only food and drink but style, housewares, and more. Welcome to Appetito’s Sunday Shop!

June 16, 2024

Lambrusco Spritz Season Starts Now

Take Emilia-Romagna’s famed fizzy red wine, add more bubbles, and you have a refreshing spritz that’s suddenly on-trend!

June 14, 2024
See all posts